Bruschetta

We were at The Farm for Easter and Saturday Patrick and I took over dinner. We made this bruschetta (I made up the recipe myself) and for dinner we made Greek Shrimp Fettuccine (which can be found under the shrimp and pasta tags on this blog). Both were a big hit!

1 french baguette

olive oil

3 medium tomatoes, chopped

2 Tbsp. chopped basil

2 garlic cloves, minced

1 Tbsp. dressing of your choice (I used Garlic Expressions) Patrick wanted to try balsamic vinager next time

salt

pepper

fresh mozzerella, cut into slices

1. Preheat oven to 400. Cut bread into slices and add to a baking sheet. Brush bread with olive oil and bake for 5 minutes. Turn and bake for 10 minutes to brown the other side. Keep an eye on them, bake until lightly browned.

2. Add tomatoes, basil, garlic, dressing, salt and pepper to a small bowl. Stir to combine.

3. When bread is toasted, top with mozzerella and the tomato mixture. Serve immediately.